Taskuss

Taskuss is a type of fermented dairy product originating from Ethiopia. It is made from teff, a staple grain in Ethiopian cuisine, and milk. The fermentation process involves the teff grain, typically cooked and then mixed with milk, allowing lactic acid bacteria to develop. This process gives taskuss a unique tangy flavor and a thick, yogurt-like consistency.

The preparation of taskuss can vary slightly from region to region within Ethiopia. The teff is usually boiled or cooked until it reaches a porridge-like consistency. This teff porridge is then left to cool before milk is added. The mixture is then typically covered and left to ferment for a period of time, ranging from one to several days, depending on the desired level of sourness and thickness.

Taskuss is often consumed as a standalone dish, particularly for breakfast or as a snack. It can also be served as an accompaniment to other Ethiopian foods, similar to how yogurt is used in other cultures. Its nutritional profile includes probiotics from the fermentation, as well as nutrients from both teff and milk. While not as widely known internationally as other fermented dairy products like yogurt or kefir, taskuss holds a significant place in traditional Ethiopian food culture.